222 results on '"Pérez-Palacios, Trinidad"'
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2. Classification of raw cuts from Iberian and Celta pigs based on lipid analysis and chemometrics
3. Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of omega-3 fatty acids
4. Optimization of ultra-sonicated homogenization conditions of fish oil emulsions to improve stability, efficiency and bioaccessibility of ω -3 microcapsules
5. Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction
6. Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies
7. Nutritional quality and physiological effects of halal meat: A pilot study in non-Muslim consumers
8. Sodium chloride determination in meat products: Comparison of the official titration-based method with atomic absorption spectrometry
9. Ultrasound parameters used to characterize Iberian fresh pork loins of different feeding systems
10. An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging
11. Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA
12. Non-destructively Prediction of Quality Parameters of Dry-Cured Iberian Ham by Applying Computer Vision and Low-Field MRI
13. Radial Textures: A New Approach to Analyze Meat Quality by Using MRI
14. Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.
15. Sous-vide cooking of meat: A Maillarized approach
16. New contributions of ultrasound inspection to the characterization of different varieties of honey
17. Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
18. Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin
19. Applying 3D texture algorithms on MRI to evaluate quality traits of loin
20. Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions
21. Development of a New Fractal Algorithm to Predict Quality Traits of MRI Loins
22. Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR
23. Corrigendum to: Suitability in the microencapsulation of fish oil and in vitro bioaccessibility of OMEGA-3 fatty acids [Food Bioscience 55 (2023) 103027]
24. Prediction of pork quality parameters by applying fractals and data mining on MRI
25. Analysis of lipids and lipid oxidation products
26. List of Contributors
27. Modeling salt diffusion in Iberian ham by applying MRI and data mining
28. Modification of gelatin functionality for culinary applications by using transglutaminase
29. Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin
30. Non-destructively Prediction of Quality Parameters of Dry-Cured Iberian Ham by Applying Computer Vision and Low-Field MRI
31. Radial Textures: A New Approach to Analyze Meat Quality by Using MRI
32. Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively
33. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions
34. Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining
35. Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams
36. Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality
37. Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed
38. Development of a New Fractal Algorithm to Predict Quality Traits of MRI Loins
39. 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams
40. Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures
41. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
42. Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition
43. Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds
44. Nutritional Quality and Physiological Effects of Halal Meat: A Pilot Study in Non-Muslim Consumers
45. Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee
46. Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design
47. Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models
48. Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device
49. Optimization of the image acquisition procedure in low-field MRI for non- destructive analysis of loin using predictive models
50. Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively
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